My Food Bag Crispy Battered Snapper Burgers with Picklenaise & Oven Fries

 

Ingredients

Fries
4 x potato, cut into chips
2 carrot, cut into chips
1 drizzle of oil ^
Fillings
1 twin pack baby cos lettuce, leaves separated
1 red onion, thinly sliced
4 Tbsp picklenaise
Buns
1 33/100 pack sweet potato sourdough buns, cut in half
Fish
600g snapper fillet (remove scales & bones)
1 drizzle of oil ^
Batter
1 cup flour ^
1/2 tsp salt ^
1 tsp baking powder ^
1 cup water ^

Method

1. Before you start
Preheat oven to 220°C (or 200°C fan bake).
2. Prep & Cook Fries
Cut potatoes and carrot into chips. Toss with oil on a lined oven tray and spread in a single layer. Season with salt and pepper and roast on upper rack for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Prep Fillings
Separate lettuce leaves and thinly slice onion. Set aside to serve.
4. While fries cook, prep & heat buns
Cut buns in half horizontally and place back together on an oven tray. Toast on lower oven track below fries for 3-4 minutes, until warm and toasted.
5. Prep fish & batter
Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. In a shallow bowl, whisk together all batter ingredients. To ensure your fish gets extra crispy, use ice cold water and make your batter just before cooking the fish. You can even use sparkling water in place of water, for a lighter batter.
6. Cook fish
Heat oil in frypan on medium-high heat. To check if your oil is hot enough, add a couple of drops of batter. It’s ready when it bubbles and fries immediately Toss fish in the batter to coat, shaking off any excess batter. Once hot, cook fish (in batches, if needed) for 2-3 minutes each side, until golden brown and crispy. Add more oil between batches, if needed. Rest on a paper towel and season with salt.
7. Serve
Fill buns with lettuce, onion, fish and picklenaise. Serve fries on the side.